These Chicken Wraps are a perfect balance of bold flavors and creamy textures, wrapped up in a soft tortilla. With shredded chicken, fresh veggies, and a touch of spice, they make a quick, satisfying meal for any occasion.
Why You’ll Love This Recipe
I’m not a big sandwich person, but roll up some sandwich filling in a wrap or tortilla and it somehow tastes so much better to me! And I can’t get enough of these Southwest Cream Cheese Chicken Wraps.
Made this tonight and my family loved it! Thanks for a great recipe, will definitely make again!
Pamela
Neither can my family. The first time I served these loaded, Tex-Mex style wraps for dinner, my husband proclaimed it the best meal I’d made in a long time.
He couldn’t wait to dig into the leftovers the next day for lunch, and asks me to make them on a regular basis. So to say he was a big fan of these wraps would be a huge understatement.
And I must agree, these wraps are delicious. They’re loaded with so much goodness, it’s hard to say what my favorite ingredient is. But in a pinch, I’d have to go with the crunchy tortilla strips.
Not to mention, these wraps are the perfect meal for our current warm weather. They’re exactly the kind of thing I crave when it’s too hot outside to turn on the oven.
These are meant to be served with the filling warm, though not piping hot. But I think they would taste great with everything at room temperature, or even cold.
I use a supermarket rotisserie chicken to speed things up and make assembly easy. And I love the big, colored wraps you can find in the tortilla section of the grocery store.
But plain white flour tortillas work great too. I like to use the largest wrap or tortilla I can find, but the creamy, slightly spicy chicken filling is delicious no matter what size or style of tortilla you use.
These wraps are a new family favorite at our house, and I know we’ll be enjoying them for years to come. I hope you love them too!
Really, really good! What makes them better than any other similar wrap is the addition of the crunchy tortilla strips. Genius…..I will make this again and again.
Janice
Ingredients
- Olive oil – I use extra virgin
- Chicken – I often use a supermarket rotisserie chicken for quick preparation
- Spices: cumin, chili powder, cayenne pepper
- Produce: jalapenos, red bell pepper, green onions, fresh cilantro, garlic
- Frozen corn – thawed, or canned corn (drained)
- Black beans -drained
- Sour cream
- Cream cheese
- Lime juice
- Cheddar cheese – or your favorite shredded cheese
- Wraps or tortillas
- Tortilla strips – or crushed tortilla chips
What Should I Serve With These Chicken Wraps?
Since these wraps are a great summer meal, I like to go with something light and fresh, like a pasta, veggie or fruit salad.
These are some of our favorite salads to enjoy alongside these delicious wraps.
Recipe Tips
- Don’t have tortilla strips? Just crush some tortilla or corn chips. If you can find spicy tortilla strips, they add extra flavor. Crushed Doritos or Takis are also a great way to change up the flavor and spice level of these wraps.
- Make sure your cream cheese is softened before adding it to the skillet so it blends smoothly. It melts into the filling, giving it a luscious, creamy texture that holds everything together.
- Slightly warm your tortillas before filling them makes them more pliable and easier to roll without cracking. I usually just microwave them for 20-30 seconds.
Be sure to save this recipe to your favorite Pinterest board for later.
FAQs
Can I make these wraps vegetarian?Yes! Just swap the chicken for a plant-based protein like tofu. You could also add extra black beans or sautéed mushrooms for a hearty, vegetarian-friendly filling.
Can I make the filling ahead of time?Yes, the filling can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator, then warm it up in the microwave before assembling the wraps.
How do I store leftovers?
How should I store leftovers?Wrap leftovers tightly in foil or plastic wrap and refrigerate. They’ll stay fresh for up to 3 days, although the tortilla may soften. Reheat in the microwave or eat them cold for a quick meal on the go.
More Chicken Recipes to Try
- Grilled Chicken Caesar Flatbreads
- Curry Chicken Orzo Salad
- Chicken Pesto Pasta Salad
- Balsamic Chicken
- Favorite Chicken Salad
Southwest Cream Cheese Chicken Wraps
Ingredients
- 1 tablespoon olive oil
- 3 cups chicken cooked and shredded
- 1/2 teaspoon cumin ground
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- Dash of cayenne pepper
- 2 cloves garlic minced
- 1 jalapeno seeded and finely chopped
- 1 red bell pepper diced
- 1 cup frozen corn thawed
- 1 15 oz. can black beans, drained and rinsed
- 1 cup sour cream
- 4 ounces cream cheese softened and cubed
- 1 tablespoon lime juice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 6-8 large wraps or tortillas
- 1 1/2 to 2 cups tortilla strips optional
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the 3 cups chicken, 1/2 teaspoon cumin ground, 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 2 cloves garlic, 1 jalapeno and 1 red bell pepper. Cook about 5 minutes, or until mixture is warmed through and peppers are just tender.
- Stir in the 1 cup frozen corn, the black beans, drained and rinsed, 1 cup sour cream, 4 ounces cream cheese and 1 tablespoon lime juice. Continue cooking and stirring until cream cheese is melted. Remove from heat and stir in the 1 cup shredded cheddar cheese, 1/4 cup chopped green onions and 1/4 cup chopped fresh cilantro.
- Divide the mixture between the 6-8 large wraps or tortillas and sprinkle with 1 1/2 to 2 cups tortilla strips, if desired. Roll up tightly and serve immediately.
26 comments
Janice
Really, really good! What makes them better than any other similar wrap is the addition of the crunchy tortilla strips. Genius. It makes me realize how much texture adds to a dish; I usually never think of it. I will make this again and again. I made the mistake of only adding half of a jalapeno because I was concerned a whole one would be too spicy for my little one but that was a mistake – it was very mild. Next time I will add the entire jalapeno.
Danelle
Thank you!!!
B
Great recipe for using chicken and fresh corn.
I did make it into quesadillas instead of wraps
but was great.
Danelle
Fresh corn sounds fantastic! Thank you.